- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli ham wain cooler Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked foods in walkin cooler and freezer not freezing. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil mix Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. foods held out of protection of hot hold. Corrected On Site. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. cooling in large deep, pots. reduced in siz Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beans and rice. Corrected On Site. cooked to 165 for 15 seconds.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook preparing sandwiches with bare hands.
- Wet wiping cloth not stored in sanitizing solution between uses. kitchen Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. on prep table cookline.
- Pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Observed reuse of single-service articles. plastic gallon containers cut and reused.
- Critical. Hand wash sink lacking proper hand drying provisions. dishmachine handsink Repeat Violation.
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08/03/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli ham round.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork, beans, rice, chicken. walkin. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooke peppers and onions holding on flattop grill. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. ham deli round exposed.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils at cookline stove 73 degrees.
- Critical. Equipment food-contact surfaces and utensils not sanitized. knives brought in from knife sharpening service were not cleaned and sanitized prior to use, knife used for raw chicken prep not cleaned and sanitized.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. at cookline. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Pots and pans not stored inverted or in a protected manner. in storage under prep tables, etc. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. dishmachine hand sink
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans in large pot in walkin cooler cooked from previous day.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. homemade tin foil d to flour pan, upside of inside of ice machine, cardboard shelf liner in walkin cooler.
- Critical. Violation: 22-20-1 Observed buildup of black soil in the interior of ice machine.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table surfaces.
- Violation: 24-05-1 Pots and pans, plates not stored inverted or in a protected manner. cookline.
- Violation: 36-13-1 Observed food debris and grease accumulated under cooking and cooling equipment in kitchen. Repeat Violation.
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8/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked yuca, beef, pork, chicken etc. reach in cooler and walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic and herb mixtures various locations cookline.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans in large pot in walkin cooler cooked from previous day.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over cooked meat in reach in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. cut plantains under prep table. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes cook staff.
- Food-contact surface not smooth and easily cleanable. homemade tin foil d to flour pan, upside of inside of ice machine, cardboard shelf liner in walkin cooler.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. wiping buckets cookline.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline Repeat Violation.
- Critical. Observed buildup of black soil in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table surfaces.
- Pots and pans, plates not stored inverted or in a protected manner. cookline.
- Critical. Observed dead roach activity as evidenced by 1 roach found by wall at dishmachine and on 3 floor . facility had pesticide application in morning.
- Observed food debris and grease accumulated under cooking and cooling equipment in kitchen. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wiping buckets cookline.
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8/27/2009 | Routine - Food | Warning Issued |
| No report available. | 3/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/9/2009 | Routine - Food | Warning Issued |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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